Since the bygone age of horse-drawn buggies and telegrams mailed aboard horse-drawn buggies, the hotel on Clifford Lake has been housing wayward travelers and feeding escapees from the hubbub of the Grand Rapids metropolitan area. The building has survived the Great Depression, was reconstructed after a major fire in the 1940s, then was given a stone-floor, wood-fired oven in which new owners Larry and Connie McKeown have perfected many a pizza. Artisan pies ($8.95-$15.95) include the Americana topped with Italian rope sausage, pepperoni, shaved ham, and vegetables, and the Maui, a disk overflowing with shaved ham, apple-wood-smoked bacon, and pineapple. Clifford Lake Inn also serves classic American dishes with inventive, gourmet twists; let the flavors of pan seared walleye (served with apple smoked bacon, wild mushroom hash, fried potatoes, and asparagus, $13.50) come to life on your tongue.
With banquet seating for 220 and conference seating for 250, The Edge Banquet and Conference Center accommodates a range of receptions, corporate events, and soirees in its Tuscan-inspired halls. Its expert staff helps guests personalize their parties with specialty menu selections or wine-and-food pairings, and a 640-square-foot dance floor hosts boogying guests after feasts. A 92-inch drop-down screen and quality sound system, meanwhile, let patrons display PowerPoint presentations, videos, or slideshows of coin collections enhanced with the Jurassic Park soundtrack. Along with hosting others’ events, The Edge’s Director of Operations, Sierra A. Martin, teaches her own cooking classes where students learn how to craft regional cuisines from around the world.
Keiser's Kitchen's menu treats patrons to comforting dishes made from 65-year-old family recipes. Start mornings right with hearty morsel-filled omelettes ($3.99–$6.29) or fluffy pancakes ($3.29–$5.99). Since Keiser's Kitchen serves breakfast all day, diners can gratify cravings for griddle fare any time the urge strikes. Lunch-goers gulp up meaty sandwiches ($5.29+) placed strategically next to crisped potato chips. Enjoy a Sunday supper any night of the week, except Sunday, with the down home dinner special ($6.99–$8.99), a generously portioned main dish such as meatloaf, chicken, or top sirloin, served with mashed potatoes, veggies, and a salad. The restaurant's warm, inviting atmosphere is wholesome, family-oriented, and technophobic, just like grandma's house.
Bistro Chloe Élan mirrors the cultural melting pot of America itself—and the result is a mélange of regional dishes from around the country and the globe. New chef Ryan Bolhuis came to the restaurant with all the inspiration he could carry from New York City, where he trained at The French Culinary Institute before making his work known in the kitchens of highly rated Nobu Fifty Seven and Michelin-starred The Modern.
Bolhuis' menu is built on a foundation on proteins that include Artic char, scallops, and beef filet, each arranged beneath a colorful explosion of seasonings and garnishes. Shareable small plates allow diners to compare notes on lime-scented shrimp ssam, and large plates pile truffle mashed potatoes atop cuts of grilled bison strip loin. Not only do these dishes pair with an eclectic wine list, but they're also served in a space that, like an evening gown sewn from a burlap sack, seamlessly blends rustic and elegant notes. In the main dining room, bare light and dark wood tables sit beneath hanging geometric light fixtures, and the restaurant's other venues offer equally modern accents, both indoors and out.
The owners of Marinades Pizza Bistro have given their loyal customers a tough choice: either fall back on the familiar taste of gourmet wood-fire pizzas, or branch into uncharted territory at Grill One Eleven, which is right next door. Reviewers for On the Town and The Grand Rapids Press did not regret their decision to venture into Grill One Eleven, each one praising chef John Butler's seafood-stuffed grouper, swimming in chive-onion-butter sauce.
Like a king disguised as a lowly archduke, the two-story restaurant's ambiance is both elegant and approachable, with rich, hardwood floors and earth-toned walls surrounding diners as they feast on chicken risotto or roasted portabella burgers. Local craft beers flow freely at the granite-topped bar, pairing well with rib eyes and sirloins hot from the wood grill. Large windows shed sunlight on desserts of carrot cake and creamy lemon tart, which can also be enjoyed beside fireplace of the upper-level lounge area.
Perched across the road from the gleaming waters of Bostwick Lake, the eponymously named bakery and coffee shop serves up a menu of fresh donuts, treats, and cups of coffee. Bostwick's conjures all species of carb-laden comfort foods, from donuts and glazed twists to apple fritters and long johns. Light off the lake dances in through dining-room windows, as a trinity of chocolate, buttercream, and butterscotch cinnamon rolls vies for counter space with the realpolitik power moves of a freshly baked bismarck. Cookies nest in glass-enclosed cases, fashioned in flavors of frosted sugar, snickerdoodle, date, and molasses. Savory lunch fare rounds out the menu with choices including cheeseburgers and chili.